Get ready to transport your taste buds to the vibrant streets of Peru with the most incredible steak stir-fry you'll ever experience! Lomo Saltado is not just a dish; it's a culinary adventure that perfectly blends Asian and Peruvian flavors in one mouthwatering plate. Imagine tender, juicy steak strips dancing with crispy potatoes, caramelized onions, and ripe tomatoes - all kissed with a savory soy sauce that will make your dinner guests beg for your secret recipe. This isn't just another stir-fry; this is a flavor explosion that will revolutionize your home cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb sirloin steak, sliced
- 2 medium potatoes, cut into fries
- 1 onion, sliced
- 2 tomatoes, sliced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the sirloin steak into thin strips, about 1/4 inch thick. Cut the potatoes into fries, ensuring they are evenly sized for uniform cooking. Slice the onion and tomatoes into thin wedges.
- In a large bowl, combine the sliced steak with 1 tablespoon of soy sauce, vinegar, and a pinch of salt and pepper. Mix well to ensure the steak is evenly coated. Let it marinate for about 5 minutes while you prepare the potatoes.
- Heat a large skillet or frying pan over medium-high heat. Add enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the cut potatoes. Fry the potatoes until they are golden brown and crispy, about 5-7 minutes, turning occasionally to ensure even cooking. Once done, remove the fries from the pan and set them aside on a paper towel-lined plate to absorb excess oil. Season with salt to taste.
- In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the marinated steak to the hot skillet in a single layer. Sear the steak for about 2-3 minutes on each side until it is browned but not fully cooked through. Remove the steak from the pan and set aside.
- In the same skillet, add the sliced onion and sauté for about 2 minutes until they become translucent. Then, add the sliced tomatoes and cook for an additional 2 minutes, stirring occasionally until the tomatoes begin to soften.
- Return the steak to the skillet with the onions and tomatoes. Add the remaining tablespoon of soy sauce and stir to combine. Cook everything together for another 2-3 minutes, allowing the flavors to meld and the steak to finish cooking. Adjust seasoning with salt and pepper if needed.
- Once everything is cooked through, remove the skillet from heat. Serve the Lomo Saltado hot, garnished with fresh cilantro, alongside the crispy fries.
- Enjoy your delicious Peruvian Lomo Saltado Steak Stir Fry with Potatoes!
Tips
- Meat Matters: Always use fresh, high-quality sirloin steak and slice it against the grain for maximum tenderness.
- High Heat is Key: Ensure your skillet is hot before adding ingredients to get that perfect sear and prevent steaming.
- Don't Overcrowd: Cook steak in a single layer to achieve beautiful browning and prevent steaming.
- Marinate Briefly: A short 5-10 minute marinade adds flavor without making the meat tough.
- Potato Perfection: Pat potato fries dry before frying to ensure they become crispy and golden.
- Timing is Everything: Add vegetables in stages to maintain their texture and prevent overcooking.
- Fresh Garnish: Always finish with fresh cilantro for an authentic Peruvian touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
